Borrowdale Tea Bread
A moist Lakeland fruit loaf packed with tea-plumped dried fruit and warm spices, best served in thick slices with salted butter.
- Prep
- 15 min
- Cook
- 65 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 275 kcal
Equipment
- •900g (2lb) loaf tin
- •greaseproof paper
- •mixing bowl
- •wooden spoon
- •wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 275 kcal
- fat
- 1 g
- carbs
- 61 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 275 kcal
Instructions
- 1
Place the sultanas, currants, raisins, candied peel, and brown sugar into a large mixing bowl.
- 2
Pour over the hot black tea and stir until the sugar dissolves completely.
- 3
Cover the bowl and leave the fruit to soak overnight at room temperature.
- 4
Preheat your fan oven to 140°C (160°C conventional) and line a 900g loaf tin with greaseproof paper.
- 5
Stir the beaten egg, mixed spice, and salt into the plumped fruit mixture.
- 6
Gently fold in the sifted self-raising flour with a wooden spoon until no dry pockets remain.
- 7
Spoon the thick batter into the lined tin and smooth the top evenly.
- 8
Bake for 60 to 70 minutes until a skewer inserted into the centre comes out clean.
- 9
Leave the loaf to cool in the tin for 15 minutes before turning out onto a wire cooling rack.
Chef's tips
Wrap the completely cooled loaf in greaseproof paper and store for 24 hours before slicing. The resting time allows the moisture to distribute evenly, making it easier to slice neatly without crumbling. Use a robust loose-leaf breakfast tea or Assam for the deepest flavour.
Ingredient substitutions
- dark soft brown sugar → light soft brown sugar
- strong black tea → Earl Grey tea
- mixed candied peel → grated zest of 1 unwaxed orange
Storage
Store in an airtight tin wrapped in greaseproof paper for up to 7 days.
Reheating
Enjoy cold at room temperature or toast slices lightly under a medium grill before spreading with butter.
Common mistakes to avoid
- •Slicing the tea bread while still warm, which causes it to crumble apart.
- •Rushing the soaking step, leaving the dried fruit dry and tough.
- •Baking at too high a temperature, which burns the top before the centre sets.
Serving suggestions
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